Chinese-Style Curry Chicken (no coconut milk)

Ingredients

• 500 g Chicken breast (Sliced into strips)
• 30 ml Soy sauce (2 tablespoons, for marinating and adjusting seasoning)
• 1 c. à café Turmeric powder
• 1 c. à café Sweet paprika
• 2 c. à café Curry powder
• 1 c. à soupe Potato starch (To thicken the sauce)
• 2 cloves Garlic (Crushed or finely chopped)
• 1 unit Onion (Medium, sliced)
• 1 unit Red bell pepper (Small, cut into strips)
• 150 g Frozen peas
• 200 ml Chicken broth (Prepared from a cube or liquid)
• 2 c. à soupe Cooking oil (vegetable oil)
• 250 g Cooked white rice (For serving, optional)

Instructions

1. Marinate the chicken

   Slice the chicken into strips, place in a bowl, add 2 tablespoons of soy sauce, mix and let marinate 15 minutes.

   Time: PT5M

2. Prepare the vegetables

   Slice the onion, cut the red bell pepper into strips and measure the frozen peas.

   Time: PT10M

3. Prepare the sauce

   In a bowl, mix the chicken broth, turmeric, curry powder, paprika and potato starch until a smooth mixture is obtained.

   Time: PT5M

4. Cook the chicken

   Heat 2 tablespoons of oil in the pan over medium heat. Add the marinated chicken and stir‑fry for 3 minutes until lightly browned.

   Time: PT3M

   Temperature: medium heat

5. Add the vegetables

   Add the onion, red bell pepper and peas. Stir‑fry for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: medium heat

6. Add the sauce and thicken

   Pour the prepared sauce into the pan, mix and cook for 5 minutes until it thickens and coats the ingredients.

   Time: PT5M

   Temperature: medium heat

7. Finish and serve

   Remove from heat, plate the curry chicken on a bed of hot white rice and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

10 g

Fiber

2 g